This dish is one of my mother’s specialties. She sometimes serves kotlet (cutlet) as an appetizer. I recommend buying organic, farm-raised chicken.
Learn more about my new book, “Persian Delicacies: Jewish Foods for Special Occasions,” here.
Persian Chicken Kotlet (Cutlet)
- 2 medium gold potatoes, peeled
- 2 carrots, peeled
- 3 quarts water
- 1 small onion, minced
- 1 pound ground chicken, preferably organic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon cinnamon (optional)
- ½ teaspoon ground cumin (optional)
- Cook the potatoes and carrots in 3 quarts boiling water until tender. Remove from the water and cool.
- Grate the carrots and potatoes. Do not use a food processor.
- Add the grated carrots, potatoes and minced onion to the ground chicken. Add salt and pepper (and cinnamon and cumin, if using) and mix well.
- Pour the oil in a large nonstick skillet and heat over medium heat. Use your hands to form oval patties and place them in the hot oil.
- Cook for about 10 to 15 minutes on each side, using a spatula to turn them over.
- Serve warm on its own or with pita or lavash bread.
Want more? Check out my recipe for Persian dolmeh (stuffed peppers) here!
Excerpted from “Persian Delicacies: Jewish Foods for Special Occasions” by Angela Cohan. Reprinted with permission.